Vegan Grape-Tomato Salad

Yield: app. 4 servings

The title of this recipe is a play on words because it isn’t a “grape tomato” salad, as in a salad made from those small little tomatoes. Rather it is a salad made of grapes and tomatoes. I admit that sounds perfectly odd, but I was inspired by the sheer beauty of seedless purple grapes lying next to bright green tomatoes following a trip to the grocery store. After I combined them, though, they needed a bright punch of color, so I added a quarter of an orange bell pepper that I had left over from another recipe. A very simple dressing provides a dill-scented backdrop that allows the flavors of the fruit and vegetables to shine through. I hope this will become your new favorite spring and summer salad.

1 rounded cup of seedless purple grapes, left whole
1 firm green tomato, cored and diced
¼ of a medium orange bell pepper (red would be fine), sliced into thin strips
2 generous tablespoons minced fresh or fresh-frozen dill
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Grey Poupon mustard
salt, pepper and garlic powder to taste
Optional Garnish: 4 sprigs of fresh dill

Place grapes, tomato, bell pepper and dill in a medium-sized non-reactive bowl (like glass or ceramic). In a small cup, whisk together remaining ingredients. Pour a little of the dressing over the salad and toss gently to very lightly coat. You may not need all of the dressing; if not, cover and save for another use. Adjust seasoning if needed. Chill, covered, for several hours or overnight to allow flavors to marry. Divide between four bowls (I like to use stemmed clear glass ice cream dishes) and garnish each with a sprig of fresh dill if desired.

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